Semi-hard & hard cheeses · F-DY-037 · VIII-4.k

Traditional Cheddar Cheese (Aged)

Rennet-coagulated, cheddared and milled hard cheese, pressed and ripened 3-12 months, colored with annatto, salt dry-mixed into curd.

Key ingredients: Mesophilic Culture for Cream/Cottage Cheese, Standard Liquid Rennet, Calcium Chloride Solution 33%, Sodium Chloride, Natural Annatto Colour

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